1/2 c. chopped onion
1/2 c. sliced carrots
1 1/4 c. diced potatoes
1/2 c. water
1 tbsp. chicken bouillon granules
1 (16 oz.) can whole kernel corn
3 slices bacon, cooked and crumbled
1 1/2 tbsp. flour
1 1/2 tbsp. butter
1 1/2 c. milk
1 1/2 c. shredded cheese

Simmer onion, carrots and potatoes in water together for about 15 minutes. Add chicken bouillon, corn and bacon and simmer.

Make roux using flour, butter and milk; cook until smooth. Add cheese and slowly add to the above ingredients. Cook until desired thickness. Serves 4.